Lasagna pastas
Olive oil, divided
Breakfast sausages
Green onions, white and green part separated + finely chopped
All-purpose flour
2% M.F. milk, divided
Salt and pepper
Nutmeg
Light mozzarella cheese, grated
Parmesan cheese, grated
Spinach, coarsely chopped
Preheat the oven to 180 °C (350 °F). Grease a 23 cm x 33 cm (9″ x 13″) baking dish.
Cook the pastas following the instructions on the packaging. Drain and mix with 15 ml (1 tablespoon) of oil. Set aside.
In a non-stick pan, heat the remaining olive oil over medium heat. Cook the sausages and the white part of the green onions for 10 minutes. Using a wooden spoon, break the sausages into small pieces.
Sprinkle the flour on the sausages and mix well. Then, add half the milk, stirring constantly until it thickens.
Add the remaining milk. Bring to boil and let simmer 2 minutes. Season with salt, pepper, and nutmeg.
In a bowl, mix the mozzarella with the parmesan.
Spread 45 ml (3 tablespoons) of sauce in the baking dish. Place 4 lasagna pastas, side to side, on top. Cover with a third of the sauce, half the spinach, half the green parts of the green onions, and a third of the cheese mix.
Then, place 4 lasagna pastas on top. Add another third of the sauce, the remaining spinach and green onions, and a third of the cheese mix. For the last layer, place 4 lasagna pastas, then add the remaining sauce and cheese on top.
Cover the breakfast lasagna with aluminium foil and cook in the oven 40 minutes. Remove the aluminium foil, cook 15 more minutes, and serve.
